Very slightly adapted from the Pinot Grigio chapter of “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love” by Jill Silverman Hough (Wiley, 2011)
There’s a reason this salad—reportedly invented at Hollywood’s Brown Derby restaurant and definitely popularized by it—is still enjoyed over seventy years later. It’s a perfect combination of light and rich, salty and savory, refreshing and intense. A bright-yet-creamy dressing makes it the perfect foil for Pinot Grigio.
Total time:0 Minutes
Serves 4
- 1/2 cup mayonnaise
- 3 tablespoons white or golden balsamic vinegar (see notes)
- 1 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil, divided
- 1 1/2 teaspoons coarse kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 large or 2 small boneless chicken breasts (about 12 ounces)
- 1 small head lettuce, cut or torn into bite-sized pieces (you should have 8 or 9 cups) (see notes)
- 8 thick slices crisp-cooked bacon, crumbled or chopped
- 1 large or 2 small avocados, peeled, pitted, and cut into 1/2-inch dice
- 2 hard-cooked eggs, peeled, halved, and chopped
- 1 cup halved cherry tomatoes
- 3/4 cup crumbled blue cheese (about 3 ounces)
- 1/2 small red onion, thinly sliced or cut into 1/4-inch dice
In a small bowl, combine the mayonnaise, vinegar, mustard, 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, whisking to dissolve the salt. Set aside. (You can prepare the dressing up to 3 days in advance, storing it covered in the refrigerator.)
In a medium skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Sprinkle the chicken with the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper (see notes). Place the chicken in the skillet, smooth or skin side down, and cook until just cooked through, about 5 minutes per side. Transfer the chicken to a cutting board and let it rest at least 5 minutes or to room temperature, then cut it into 1/2-inch dice. (You can prepare the chicken up to 2 days in advance, storing it covered in the refrigerator.)
Arrange the lettuce on a platter or plates. Arrange the chicken, bacon, avocados, eggs, cherry tomatoes, and cheese on top, dividing them evenly. Sprinkle with the onion, drizzle with the dressing, and serve.
NOTES You could say that white or golden balsamic vinegar is to balsamic vinegar as white grape juice is to grape juice—they're similar, but the white version is lighter and fruitier. You can find white or golden balsamic in most supermarkets and wherever regular balsamic is sold.
Any type of lettuce will work, but delicate types like butter or green leaf will work best with the wine.
If you have time and foresight, I highly recommend dry brining the chicken. In other words, sprinkle it with the salt at least 45 minutes and up to a few hours ahead of cooking. For more about dry brining, see this post.
